Our One Local Summer challenge meal this week was last night's supper, at the end of a long day that included picking up our CSA box (this week's contents: zucchini, yellow squash, cucumber, broccoli, onions, green beans, green peppers, Oriental eggplant, and carrots).We marinated the skinned chicken breasts that I de-boned on Wednesday in some oil with garlic and onion--all but the oil from Farmers Markets.
Meanwhile, I made a cabbage salad. The cabbage was from last week's CSA box and the carrots from this week's. The home-made Asian style dressing had no local ingredients, but I've figured out that with that dressing R will eat more than his share of cabbage. I composted part of our first cabbage, so I consider that a good trade if it means we eat more of our cabbage.
R grilled the chicken and I served it on toast made from the Sourdough Honey Whole Wheat Bread that I baked on Wednesday. This was my first 100% whole wheat loaf made with homeground flour and it turned out fine. The sandwich also had heirloom tomato and a "special sauce" made with mayo (lightened with yogurt cheese), mustard, and local honey.
Dessert was my first all-local concoction made in the ice cream machine -- a cantaloupe sorbet that was simply pureed cantaloupe and honey.
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